Jelly Cake

Jelly Cake

• Eggs – 3 pcs.
• Sugar – 160 g + 200 g
• Flour – 130 g
• Disintegrant – 1 hour. L.
• Orange – 1 piece.
• Gelatin – 20g
• Water – Article 3.5.
• Banana – 3-4 pieces.
• Sour cream – 500 g

1. Three eggs whipped into a solid foam.

2. A thin stream add 160 grams of sugar, continuing to beat until sugar is dissolved.

3. In the container with a mixture of 130 g of sifted flour 1 h. L. baking powder and mix gently movements from the bottom up to the egg foam not settled.

4. Bake 30 minutes in preheated oven at 160 degrees. Ready cake should spring back when pressed lightly.

Ready cake can be left for a few hours to get rid of the smell of egg.

5. Prepare the jelly. Dissolve 20 g of gelatin in Article 0.5. Cold water. 3 cups of water to boil 200 grams of sugar. Meanwhile, grate the zest from the orange and squeeze the juice out of it. In boiling water, add the zest, reduce the heat, add the gelatin and juice, bring to a boil, but do not boil. Strain the finished jelly.

6. At the bottom of a cake put a layer of bananas, fill it with jelly and put in the cold for freezing.

7. Left jelly mixed with 500 g of cream.

8. In the form put on layers of torn pieces of cake and bananas.

9. Each layer of sponge cake and banana-sour cream pour jelly cream. Put the cake in the refrigerator for 5-6 hours for hardening.

10. To remove the cake from the mold place it directly in the form of 30 seconds in hot water and then turn the form of a plate.

Cake perfectly impregnated, has a delicate jelly consistency and subtle banana-citrus flavor. In addition, it is preparing the ingredients, which are always at hand.

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